IF IT SHOULD BE

If it should be that I grow frail and weak,
and pain should keep me from my sleep,
then you must do what must be done,
for we know this last battle can't be won.
You will be sad, I understand,
but don't let grief then stay your hand,
for this day, more than the rest,
your love and friendship must stand the test.
We've had so many happy years,
what is to come can hold no fears.
Would you want me to suffer?
So,when the time comes, please let me go.
Take me where my needs they'll tend,
only stay with me until the end,
and hold me firm and speak to me,
until my eyes no longer see.
It is a kindness that you do to me,
although my tail it's last has waved,
from pain and suffering I have been saved.
Do not grieve, it should be you,
who must decide this thing to do.
We've been so close, we two these years,
Don't let your heart hold any tears.

Author Unknown

GINGER CAKE

225g self-raising flour
1 teaspoon bicarbonate of soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground mixed spice
100g butter, cut into cubes
100g dark muscovado sugar
100g black treacle
100g golden syrup
250ml milk
85g stem ginger from a jar, drained and finely chopped
1 egg

Preheat oven; fan 180C/conventional 200C/gas 4. Butter and line a 18cm round deep cake tin with greaseproof paper (I use ready made cake tin liners). Put the flour, bicarb and spices into a large bowl and rub butter into the mixture until it resembles fine breadcrumbs (a few quick pulses in a food processor can do this)
Heat gently the syrup, treacle, sugar and milk in a saucepan until the sugar dissolves. Turn up heat and bring ALMOST to the boil.
Add the grated ginger to the flour mixture, then pour in the treacle mixture stirring continuously. Crack in the egg and beat until mixture is combined. Pour into tin and bake for 50 minutes or until a skewer comes out fairly clean. Leave to cool completely before tuning out.
*This can be served as a cake or sliced and spread with butter.
Very nice with a little lemon icing drizzled over the top.
It will keep for up to 2 weeks in an airtight tin or can be frozen (un-iced) in greaseproof paper and cling film for up to a month.

CHOCOLATE CAKE

175g plain flour
50g cocoa powder
1 heaped teaspoon baking powder
1 heaped teaspoon bicarbonate of soda
2 tablespoons black treacle
2 eggs
75g caster sugar
150mls milk
150mls vegetable oil
Grease 2 20cm cake tins, line with greaseproof paper (to make it easier to get cake out).Preheat oven to 170C/325F/Gas mark 3. Sift flour,cocoa,baking powder and bicarb. Whisk all ingredients together until smooth. Divide mixture betwwen 2 tins; cook for 20-25 minutes. Once cooked and becoming just firm remove from oven, leave for 10 minutes before turning out. Cool and fill to your own taste. Whipped cream or butter icing is nice.
I know it may seem unusual to use cooking oil but it works!